Cozy bakery vibes without leaving home. This Vegan Apple Fritter Bread bakes up plush and cinnamon-swirled with a vanilla glaze that melts into every slice.
I tested it three ways so you can count on tender crumbs, glossy glaze, and big apple flavor using simple pantry staples.
Why You’ll Love This Vegan Apple Fritter Bread
- Classic fritter flavor in an easy quick bread loaf.
- Dairy-free and egg-free with everyday ingredients.
- Moist, tender crumb with pockets of cinnamon apples.
- Bakery-style glaze that sets without being overly sweet.
- Freezer-friendly for make-ahead breakfasts and snacks.
Vegan Apple Fritter Bread Ingredients & Substitutions
For the cinnamon apples
- 2 cups peeled, diced apples, 1/4 inch pieces (Honeycrisp or Granny Smith)
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice or apple cider vinegar
- Pinch fine sea salt
For the batter
- 2 tbsp ground flaxseed + 6 tbsp warm water
- 2 cups all-purpose flour (250 g), spooned and leveled
- 3/4 cup organic cane sugar (150 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup unsweetened applesauce
- 1/3 cup neutral oil or melted refined coconut oil
- 3/4 cup unsweetened almond milk or oat milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
For the glaze
- 3/4 cup powdered sugar
- 1 1/2 tbsp dairy-free milk
- 1/4 tsp vanilla extract
- Pinch cinnamon, optional
Substitutions: Use a 1:1 gluten-free all-purpose blend for a gluten-free loaf. Swap flax egg with 6 tbsp aquafaba. Trade oil for 1/4 cup more applesauce for a lower-fat loaf. Mix apple varieties for balanced sweet-tart flavor.
Step-by-Step Instructions to Make Vegan Apple Fritter Bread
1. Prep the pan and flax eggs
Heat oven to 350°F (175°C). Line a 9×5 inch loaf pan with a parchment sling and lightly grease. Stir ground flax with warm water and let thicken 5 minutes.
2. Toss the apples
Combine diced apples with brown sugar, cinnamon, lemon juice, and a pinch of salt. Set aside to become juicy while you mix the batter.
3. Make the batter
In a large bowl whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl whisk flax gel, applesauce, oil, milk, vanilla, and vinegar. Add wet to dry and stir just until no dry streaks remain. The batter will be thick and silky.
4. Layer and swirl
Spread half the batter into the pan. Sprinkle half the apple mixture evenly over the batter. Add remaining batter, then top with remaining apples. Use a butter knife to gently swirl in a figure-8 pattern 3 or 4 times.
5. Bake
Bake 55 to 65 minutes until the top is deep golden and a tester inserted near the center comes out with a few moist crumbs or the internal temperature reads about 200°F. If the top darkens early, tent with foil during the last 15 minutes.
6. Cool and glaze
Cool in the pan 15 minutes, then lift onto a rack. Whisk glaze ingredients until smooth and pourable. After the loaf cools 30 more minutes, spoon glaze over the top, letting it drip down the sides.
Tips for Success
- Weigh flour for accuracy or spoon and level to avoid a dense loaf.
- Do not overmix. Stir just until combined for a tender crumb.
- Dice apples small so they soften fully and slice neatly.
- For extra apple pockets, fold in 1/2 cup additional diced apple to the batter.
- Let the glaze set 10 to 15 minutes before slicing for clean cuts.
Variations of Vegan Apple Fritter Bread
- Maple glaze: replace milk with maple syrup and reduce powdered sugar slightly.
- Chai spice: add 1 tsp chai spice blend to the dry ingredients.
- Nutty: fold in 1/2 cup toasted walnuts or pecans.
- Raisin bakery vibe: stir in 1/3 cup golden raisins.
- Caramel apple: drizzle with warm vegan caramel instead of glaze.
Serving Suggestions: What to Pair with Vegan Apple Fritter Bread
- A hot mug of coffee or chai.
- Vegan yogurt and berries for a balanced breakfast.
- A pat of vegan butter or a swipe of almond butter.
- Vanilla dairy-free ice cream for dessert.
Storage & Reheating Instructions
Store tightly wrapped at room temperature for 2 to 3 days or in the refrigerator up to 5 days. For longer storage, slice, wrap, and freeze up to 3 months.
Reheat slices in a 300°F toaster oven for 6 to 8 minutes or microwave 10 to 15 seconds. Add a touch of fresh glaze if desired.
Memories Made Around the Table
I grew up sharing bakery apple fritters on crisp fall mornings. This loaf brings that memory home in a simpler, cozier way, and the first slice still disappears while the glaze is setting.
FAQs
Which apples are best?
Tart-firm apples like Granny Smith hold shape, while Honeycrisp adds sweetness. I like a mix for balance.
Can I make this gluten-free?
Yes. Use a quality 1:1 gluten-free all-purpose blend and let the batter rest 10 minutes before baking to hydrate the starches.
Can I bake this as muffins?
Yes. Divide into 12 lined wells, add apples and swirl, and bake at 375°F for 18 to 22 minutes.
Can I reduce the sugar?
You can cut the batter sugar to 1/2 cup and the apple mix sugar to 1 tbsp. The loaf will be less sweet but still tender.
Is oil-free possible?
Replace the oil with 1/4 cup additional applesauce and add 2 tbsp nut butter for richness. The texture will be a bit more cakey.
Final Thoughts
If you crave bakery-style apple fritters without the fryer, this Vegan Apple Fritter Bread delivers all the cozy cinnamon-sugar comfort in one simple loaf. Save a slice for tomorrow, though it rarely lasts that long.
Vegan Apple Fritter Bread with Cinnamon Glaze
Equipment
- 1 Loaf pan 9x5-inch, lined with parchment
- 1 Parchment Paper
- 1 Mixing Bowls
- 1 Whisk
- 1 Butter knife for swirling
- 1 Wire rack
Ingredients
For the cinnamon apples
- 2 cups apples peeled, diced 1/4-inch (Honeycrisp or Granny Smith)
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice or apple cider vinegar
- fine sea salt pinch
For the batter
- 2 tbsp ground flaxseed
- 6 tbsp warm water
- 2 cups all-purpose flour spooned and leveled
- 0.75 cup organic cane sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 0.5 cup unsweetened applesauce
- 0.33 cup neutral oil or melted refined coconut oil
- 0.75 cup unsweetened almond milk or oat milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
For the glaze
- 0.75 cup powdered sugar
- 1.5 tbsp dairy-free milk
- 0.25 tsp vanilla extract
- ground cinnamon pinch, optional
Instructions
Step-by-Step Instructions
- Heat oven to 350°F (175°C). Line a 9x5 inch loaf pan with a parchment sling and lightly grease. Stir ground flax with warm water and let thicken 5 minutes.
- Combine diced apples with brown sugar, cinnamon, lemon juice, and a pinch of salt. Set aside to become juicy while you mix the batter.
- In a large bowl whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl whisk flax gel, applesauce, oil, milk, vanilla, and vinegar. Add wet to dry and stir just until no dry streaks remain. The batter will be thick and silky.
- Spread half the batter into the pan. Sprinkle half the apple mixture evenly over the batter. Add remaining batter, then top with remaining apples. Use a butter knife to gently swirl in a figure-8 pattern 3 or 4 times.
- Bake 55 to 65 minutes until the top is deep golden and a tester inserted near the center comes out with a few moist crumbs or the internal temperature reads about 200°F. If the top darkens early, tent with foil during the last 15 minutes.
- Cool in the pan 15 minutes, then lift onto a rack. Whisk glaze ingredients until smooth and pourable. After the loaf cools 30 more minutes, spoon glaze over the top, letting it drip down the sides.